Special Diet Information

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure that the mayonnaise and the yogurt is gluten-free.

"You can tune a guitar, but you can't tuna fish. Unless of course, you play bass." -Douglas Adams

The refrigerator light goes on...

Chipotles and tuna really go together. The peppers are not too hot and the smoky flavor works great with tuna – and I especially like it for this canned tuna salad. The poblano peppers might be a bit spicy for some folks, so try using green bell peppers instead.

The great thing about canned chipotle peppers in adobo is that they freeze well. Put the individual peppers in small ziplock bags or inside a sheet of clear plastic wrap rolled closed like a tootsie roll. I then put each individual pack inside a plastic container or another ziplock bag as they are quite powerful and will flavor other food – even in the freezer.

Chipotle Tuna Salad

Servings = 2 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe will keep well for about two days in the fridge. Note that cooking time does not include chilling time

2 Tbsp

reduced fat mayonnaise

2 Tbsp

Greek yogurt

1 small

chipotle in adobo (minced into paste)

1/4

lime (juiced)

1/4 tsp

ground cumin

1/8 tsp

dried oregano

1/4 tsp

chili powder

1/2 tsp

honey

1/8 tsp

salt

1

6 ounce can no salt added canned tuna packed in water (drained)

2 Tbsp

poblano pepper (finely diced)

2 Tbsp

red bell pepper (finely diced)

1 large

rib celery (finely diced)

Place the mayonnaise, yogurt, chipotle, lime juice, cumin, oregano, chili powder, honey, and salt in a large mixing bowl.